FRONT COVER -- FOREWORD, PAGE 7 -- INTRODUCTION, PAGE 9 -- BEER GLASSWARE, PAGE 10 -- PAIRING AND SERVING GUIDE, PAGE 12 -- CHEESE AND BEER PAIRING, PAGE 14 -- CHAPTER 1 BREAKFAST AND BRUNCH, PAGE 16 -- Weizenbock Banana Bread -- Beer-Bread FrenchToast with Maple Nut Brown Ale Syrup -- Beer-Bread Croque Madame with Beer Mornay Sauce -- Pale Ale-Poached Eggs Benedict with Pale Ale Hollandaise Sauce -- Imperial Stout Waffles with Pistachio Mousse and Chocolate Shavings -- Full Irish Breakfast -- Bourbon-Barrel Stout Breakfast Sausage -- Beer-Glazed Bacon -- Brown Ale Beans -- CHAPTER 2 APPETIZERS, SALADS, and SOUPS, PAGE 32 -- Ginger Beer-Poached Shrimp with Mango Avocado Salad and Curry Coconut Cream -- Scotch Eggs with Wee Heavy Mustard Sauce -- Witbier-Steamed Mussels with Shallots, Orange,and Basil -- Beer-BatteredFrog Legs with Gribiche Sauce -- Root VegetableCrisps with BeerCheese Fondue -- Artichoke, Feta,and Tomato Tart with Summer-AleTapenade -- Gougères Fait avec Bière (Cheese Puffs Made with Beer) -- Rauchbier Chicken Liver Pâté with Crostini -- Spinach Salad with Goat Cheese and Raspberry Lambic Dressing -- Grilled Romaine Hearts with Bacon, Bleu Cheese, and Citrus Hefeweizen Vinaigrette -- Hard Cider Parsnip Bisque with Sourdough Croutons -- Irish Stout Onion Soup with Gruyère Crouton -- Beef Tongue Empanadas with Cotija Cheese, Fig Jam, Candied Pecans, and Apricot Ale Glaze -- CHAPTER 3 FISH AND SHELLFISH, PAGE 61 -- Sautéed Shrimp and Beer-Cheese Grits with Creole Lager Sauce -- Amber-Ale Glazed Salmon with Roasted Brussels Sprouts and Sweet Potato Hash -- Pan-Roasted Halibut Cheeks with Fava Beans and Hefeweizen Beurre Blanc -- Barbecued Swordfish Steak with Black-eyed Pea Cakes -- American Pale Ale Lobster Mac-N-Cheese -- Crab-Stuffed Flounder with Beer-Cheese Grits and Grilled Spring Onions.

Bacon-Wrapped Trout with Rye Beer Corn Pudding and Chimichurri -- Butter and Beer-Poached Sea Scallops with Curried Cauliflower -- Steam Beer Shellfish Cioppino with Grilled Bread -- Glazed Prawns with Grilled Corn Salad and Lager-Lime Vinaigrette -- Wild Mushroomand Tilapia En Croute with Ale-Mascarpone Fondue -- CHAPTER 4 POULTRY AND MEAT, PAGE 84 -- Simple Roast Chicken Rubbed with IPA Butter -- Rack of Lamb with White Beans and Smoked Porter Peach Preserves -- Root Beer-Marinated Duck Breast with Wilted Greens -- Chili-Dusted Pork Tenderloin with Coffee Stout Mole Sauce -- Irish Stout-Braised Short Ribs with Horseradish Mashed Potatoes -- Sage-and-Walnut-Crusted Pork Loin with Hard Cider Apple Chutney -- Beef Tenderloin with Roasted Carrots and Shallots and Rauchbier Au Jus -- Schnitzel with German-Style Potatoes and Pickled Red Cabbage -- Slow Cooker Rabbit Cacciatore -- Confit of Chicken with Ratatouille -- CHAPTER 5 PASTA, RICE, and DUMPLINGS, PAGE 106 -- Orecchiette with Italian Sausage and Broccoli -- Butternut Squash Agnolotti with Oktoberfest Brown Butter Sauce -- German Beer Spaetzle with Sautéed Swiss Chard, Bacon, and Fried Egg -- Gnocchi with Pumpkin Beer Reduction and Roasted Mushrooms -- Sweet Potato & Apricot Pierogies with Caramelized Onions -- Risotto with White Cheddar, Pancetta, and Asparagus -- CHAPTER 6 DESSERTS, PAGE 120 -- Cherry Berry Lambic Crisp -- Summerfest Poached Pears with Sabayon -- Pumpkin Ale Profiteroles with Maple Mascarpone Mousse -- Winter Ale Spice Cake with Toasted Orange Coconut Glaze -- Chocolate Milk Stout Torte -- Sticky Toffee Pudding with Caram-Ale Sauce -- Malt Syrup Crème Caramel -- Honey Beer Panna Cotta with Peach Preserves and Honey -- Beeramisu -- INDEX, PAGE 140 -- Cooper Brunk bio -- Christopher bio.